Journal
JOURNAL OF FOOD SCIENCE
Volume 68, Issue 2, Pages 619-622Publisher
INST FOOD TECHNOLOGISTS
DOI: 10.1111/j.1365-2621.2003.tb05720.x
Keywords
walnut; Juglans regia; seed coat; aflatoxin; Aspergillus flavus
Categories
Ask authors/readers for more resources
The ability of tree nuts to inhibit production of aflatoxins by Aspergillus flavus was investigated in vitro. Walnuts were much more resistant to aflatoxin formation than almonds or pistachios. The walnut cultivar 'Tulare' showed complete suppression of toxin production. Kernel without seed coat had no activity and the inhibitory factor(s) were shown to be specifically located in seed coat tissue. When seed coat was added back to 'Tulare' kernel media, aflatoxin was decreased to the detection limit or below. Aflatoxin production declined rapidly with seed coat maturity and was independent of growing location and rootstock. Breeding programs could increase resistance, enhancing marketability and safety of walnuts for human consumption.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available